Your had a great Easter making memories with your family.  Now you have way too many hard boiled eggs stinkin' up your fridge and you want to use them up fast.  But, what do you make other than the usual egg salad or deviled eggs.  Here's 3 unique recipes from Taste of Home that your family will love, you may end up hard boiling more eggs!


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    Egg Salad & Cucumber Sandwiches

    What You Need:

    • 1/2 cup chopped red onion
    • 1/2 cup mayonnaise
    • 1/4 cup sour cream
    • 2 tablespoons Dijon mustard
    • 1/2 teaspoon pepper
    • 1/4 teaspoon salt
    • 8 hard-cooked large eggs, chopped
    • 1 large cucumber, sliced
    • 1 tablespoon dill weed
    • 12 slices sourdough bread, toasted

    Make It:

    Combine the first six ingredients then stir in the chopped eggs. Toss together the cucumber and dill. Spread egg salad over six slices of toast; top with the dill coated cucumbers and top with the remaining pieces of toast. Yield: 6 servings.

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    Egg Salad Burritos

    What You Need:

    • 1/4 cup mayonnaise
    • 2 teaspoons minced fresh cilantro
    • 1 tablespoon lime juice
    • 1/4 teaspoon cayenne pepper, optional
    • 1/8 teaspoon salt
    • Dash pepper
    • 4 hard-cooked eggs, chopped
    • 2 whole wheat tortillas (8 inches)
    • 1 medium tomato, thinly sliced
    • 1 medium tomatillo, husks removed, rinsed and thinly sliced

    Make It:

    Combine the mayonnaise, cilantro, lime juice, cayenne if desired, salt and pepper, then stir in eggs.  Layer tortillas with tomato, tomatillo and egg salad mixture. Fold sides and ends over filling and roll up. Yield: 2 servings.

  • Taste of Home
    Taste of Home

    Party Crab Puffs

    What You Need:

    • 1 cup water
    • 1/2 cup butter, cubed
    • 1/4 teaspoon salt
    • 1 cup all-purpose flour
    • 4 large eggs
    • FILLING:
    • 4 hard-cooked large eggs, finely chopped
    • 1 can (6 ounces) lump crabmeat, drained
    • 4 ounces cream cheese, softened
    • 1/4 cup mayonnaise
    • 2 tablespoons finely chopped onion
    • 2 tablespoons prepared horseradish, drained
    • Minced fresh parsley, optional

    Make It:

    Preheat oven to 400°. In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

    Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 18-22 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.

    In a large bowl, combine filling ingredients. Just before serving, spoon 1 teaspoonful filling into each puff; sprinkle with parsley if desired. Replace tops. Yield: 8 dozen.

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